Double Toffee Coffee Cake Recipe

Feel like baking an easy recipe today? You can quickly make this quick and easy coffee cake recipe and get raving reviews. I have made two versions of it including a low-fat coffee cake recipe that is equally delicious. This is the eighth Gooseberry Patch Comfort Food cookbook recipe I have shared through The Real Farmwives of America and after my tenth recipe shared I’ll be giving away a copy of the cook book. Enjoying comfort foods in the fall is perfect, just like this coffee cake.

You’ll need:
1/2 cup brown sugar, packed
1 cup pecans, finely chopped
1 TBSP cinnamon
2 cups all-purpose flour (I substituted cake flour according to directions on the box and I also used King Arthur’s white wheat flour in the cakes I made.)
3.4 oz package instant vanilla pudding mix
3.4 oz package instant butterscotch pudding mix
1 cup sugar
2 tsp. baking powder
1 tsp. salt
1 cup water
3/4 cup oil (I use canola oil but also substituted apple sauce in one of the coffee cakes I made.)
1 tsp. vanilla extract
4 eggs (you can use egg replacement or egg whites)

Combine brown sugar, pecans and cinnamon in a small bowl; set aside

Combine remaining ingredients in a large bowl; beat for 2 minutes with an electric mixer on medium speed.

Pour a little less than half the batter into a greased 13″ x 9″ baking pan; sprinkle with half the brown sugar mixture. Pour remaining batter on top; sprinkle with remaining brown sugar mixture.

Above are the flours I used instead of the all purpose flour. The white whole wheat flour adds fiber and nutrition with out anyone knowing! The cake flour gives a cake a lot more rise and fluffiness (I am sure real cooks would grimace at my description). In the baking I do I almost always use cake flour and whole wheat flour combinations. Also to cut out some calories and fat, leave out the oil and eggs. Replace with se egg whites and applesauce instead and you’ll save yourself a bit while still enjoying coffee cake.

Watching The Pioneer Woman shows from the Food Network on our DVR while I cook makes me feel like I have company to visit with in the kitchen.

Bake at 350F for 40-45 minutes. Makes 8-10 large servings or cut into 16 small servings. Last Sunday I shared two pans of this at church and it was a hit. The leftovers were enjoyed this past week with our hungry as a pack of wolves teenager, my husband and at our family business. 
Happy coffee cake baking! 
I’m off to continue on my Saturday laundry, closet organizing, make some lunch and maybe head out for a good walk. Plus Nathan thinks today is a good day for a drive. It’s stunningly sunny and clear blue sky. It’s also warm on the prairie which is good. Maybe it can finally dry out enough that harvest can proceed. 
Special thanks to Gooseberry Patch for providing me with this great cookbook to try and share with you. If you would like to purchase this or other cookbooks, please visit their store. If you would like to see other great recipes, check out .


  1. oh, hello! that is perfect for fall! yum!!!

  2. yep defiantly something that could be on our menu!

    Big big hugs from Indiana and i hope you are doing well!

  3. I haven’t made a coffee cake in ages. I think I will need to make this soon. Looks yummy! 🙂

  4. Nice recipe! Funny about you watching TV while you cook. I do the same thing as it is the only time I have to glance at the television!

  5. For a coffee lover,this cake is added on my recipe list. Will try it out this weekend and have it while enjoying our time on the garden. Thanks a lot for the recipe.

  6. Hi! I’m a coffee lover too and I would surely love this double toffee coffee cake. I can’t wait trying it myself. Thanks for sharing it!

  7. Marvelous cake recipe! Thank you for sharing it with us! I can’t wait to try it out!


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